Are you feeling festive?
I'm struggling to get into the Christmas mood this year. Perhaps it's because we still have a long way to go....literally.
We set sail from England on Thursday to arrive in Denmark on Friday. We will cross a bridge into Sweden on Friday afternoon, and arrive (hopefully) at our final destination sometime in the small hours on Saturday.
Swedish culture is a big part of our lives. My better half is a Swede and we constantly strive to bring a little bit of Sweden into our everyday lives - because we can't be in two places at once.
These cookies have been known to help, a bit. Anything with rye flour puts me in mind of the Nordic countries, where wheat struggled to thrive in the old days.
And coffee - the signature fragrance of a Swedish kitchen - is such a perfect pairing with these simple, wholesome treats.
They are not earth-shattering, but the key to their beauty is simplicity.
They would stand up to a variety of different flavourings - think orange and cardamom, cinnamon and vanilla, lemon and ginger; perhaps even lavender.
You can sprinkle them with sugar crystals before baking, dip them in white chocolate and crushed pistachios, decorate them with strands of pretty white icing, or leave them plain.
And one last thing....if you are already thinking about sandwiching these with raspberry jam then we must be friends.
It's really up to you.
Swedish Spelt-Rye Cookies
Recipe adapted from 101 Cookbooks
Makes 40 - 50 medium sized cookies, or dozens of small ones
150 g / 1 cup rye flour
150 g / 1 cup spelt flour
1/2 teaspoon salt
100 g / 1/2 cup cream cheese
100 g / 1/2 cup butter, at room temperature
100 g / 1/2 cup sugar
Prepare two baking sheets with baking parchment.
Beat the cream cheese until light and fluffy. Add the butter and continue to mix until combined. Add the sugar and mix again.
Add the two types of flour and the salt and mix until just combined. Don't overmix, or the cookies will be tough.
Turn the mixture out onto a work surface and bring together into a ball. Flatten slightly and then place in the fridge, wrapped in plastic film.
Set the oven at 180°C / 350F.
Roll out to 1/4 inch thickness on a floured work surface. Cut out cookies and place on the prepared baking sheets about an inch apart. You can sprinkle them with sugar crystals at this point if you wish.
Bake for six or seven minutes. Remove them from the oven just as the edges begin to turn golden.